CN106387691A - Ham sausages having health-care function and making method of ham sausages - Google Patents
Ham sausages having health-care function and making method of ham sausages Download PDFInfo
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- CN106387691A CN106387691A CN201610823890.5A CN201610823890A CN106387691A CN 106387691 A CN106387691 A CN 106387691A CN 201610823890 A CN201610823890 A CN 201610823890A CN 106387691 A CN106387691 A CN 106387691A
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- Prior art keywords
- pungent
- sweet
- taste
- parts
- saline taste
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 20
- 238000000034 method Methods 0.000 title abstract 3
- 239000000843 powder Substances 0.000 claims abstract description 18
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 12
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 12
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 12
- 239000011425 bamboo Substances 0.000 claims abstract description 12
- 235000013372 meat Nutrition 0.000 claims abstract description 8
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 238000010025 steaming Methods 0.000 claims abstract description 6
- 235000019640 taste Nutrition 0.000 claims description 24
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 21
- 239000011780 sodium chloride Substances 0.000 claims description 21
- 235000009508 confectionery Nutrition 0.000 claims description 14
- 239000002245 particle Substances 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 241000221377 Auricularia Species 0.000 claims description 12
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 12
- 239000000796 flavoring agent Substances 0.000 claims description 12
- 235000013355 food flavoring agent Nutrition 0.000 claims description 12
- 210000000582 semen Anatomy 0.000 claims description 12
- 241001330002 Bambuseae Species 0.000 claims description 11
- 239000008280 blood Substances 0.000 claims description 10
- 210000004369 blood Anatomy 0.000 claims description 10
- 230000036541 health Effects 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 8
- 238000000746 purification Methods 0.000 claims description 8
- 235000019605 sweet taste sensations Nutrition 0.000 claims description 7
- 210000003195 fascia Anatomy 0.000 claims description 5
- 238000012545 processing Methods 0.000 claims description 5
- 235000019654 spicy taste Nutrition 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 241000628997 Flos Species 0.000 claims description 2
- 240000009023 Myrrhis odorata Species 0.000 claims description 2
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- 235000013311 vegetables Nutrition 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000004213 low-fat Nutrition 0.000 abstract description 4
- 238000002156 mixing Methods 0.000 abstract 2
- 235000015097 nutrients Nutrition 0.000 abstract 2
- 244000105624 Arachis hypogaea Species 0.000 abstract 1
- 241000233866 Fungi Species 0.000 abstract 1
- 244000082204 Phyllostachys viridis Species 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 239000003086 colorant Substances 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 235000020232 peanut Nutrition 0.000 abstract 1
- 235000015277 pork Nutrition 0.000 abstract 1
- 241001465754 Metazoa Species 0.000 description 3
- 230000007812 deficiency Effects 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 241001441970 Anserinae Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000019737 Animal fat Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 102000004316 Oxidoreductases Human genes 0.000 description 1
- 108090000854 Oxidoreductases Proteins 0.000 description 1
- 206010033557 Palpitations Diseases 0.000 description 1
- 150000001323 aldoses Chemical class 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000002607 hemopoietic effect Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004089 microcirculation Effects 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 235000021178 picnic Nutrition 0.000 description 1
- 235000021135 plant-based food Nutrition 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides ham sausages having a health-care function and a making method of the ham sausages. The ham sausages are characterized by being made from 35-55 parts of pork, 30-45 parts of radix puerariae powder, 10-20 parts of tender tips of bamboo shoots, 8-15 parts of funguses, 5-10 parts of peanuts and 3-5 parts of seasoning. The making method comprises the following steps of selecting various materials, performing thorough cleaning, performing mixing, performing blending, performing filling to obtain sausages, performing steaming to obtain finished products, performing packaging, and performing warehousing. The ham sausages disclosed by the invention are scientific in formula, reasonable in matching of meat and vegetables, rich in nutrient components, good in mouth feel, high in nutrient value, unique in eating mouth feel, easy to digest, and multiple in varieties and colors, and belong to high-protein low-fat multi-fiber-plant health-care foods.
Description
Technical field
The present invention relates to a kind of ham sausage, more particularly, to a kind of health care ham sausage and preparation method thereof.
Background technology
At present, the producer producing ham sausage is a lot, but is all with meat as primary raw material although having in good taste, people
The advantage of eating, Animal fat content is many, and taste is single, and cost is high.With the raising of people's living standard, low albumen,
High fat kind food consumption amount is gradually reducing, more and more many to high protein, low fat, multifilament plant food demand.
Powder of Radix Puerariae heat-clearing and toxic substances removing, promoting the production of body fluid to quench thirst, kidney and spleen invigorating, stomach reinforcing are calmed the nerves.Radix potentillae anserinae QI invigorating with hemopoietic, enrich blood with carrier gas, gas by powder of Radix Puerariae
Blood mutual promotion, more can qi and blood tonifying.For QI and blood deficiency, deficiency of QI with disinclination to talk, the head is giddy, severe palpitation, lusterless complexion, light red tongue
The diseases such as thready pulse.Modern pharmacological research shows, Radix potentillae anserinae has obvious reduction blood glucose, expansion of blood vessels, improves microcirculation, suppression aldose
The effects such as reductase activity.
The present invention utilizes Radix Puerariae high nutrition and medical value, it is combined with conventional foodstuff, prepares with nourishing healthy
The ham sausage of function.
Content of the invention
Present invention is primarily targeted at solving the deficiency of above-mentioned ham sausage, provide a kind of in a great variety, high protein, low fat
Fat, health care ham sausage of multifilament plant food and preparation method thereof.
The technical solution adopted for the present invention to solve the technical problems is：
By Carnis Sus domestica 35-55 part, powder of Radix Puerariae 30-45 part, tender tips of bamboo shoot 10-20 part, Auricularia 8-15 part, Semen arachidis hypogaeae 5-10 part, flavouring agent 3-5 part
Composition.
Above-mentioned a kind of health care ham sausage and preparation method thereof, described flavouring agent select Sal, sucrose, Fructus Capsici powder,
In anise, Radix orixae japonicae, Pericarpium Zanthoxyli, Flos Caryophylli, Fructus Foeniculi, Fructus Amomi, Rhizoma Alpiniae Officinarum one or several, modulate saline taste, sweet taste, pungent,
Sweet saline taste, sweet pungent, salty pungent, fresh saline taste, fragrant spicy.
Above-mentioned a kind of health care ham sausage and preparation method thereof, concrete operation step is：Carnis Sus domestica is removed fascia, washes
Only, control net blood and slime, cut and mix meat paste；Radix Puerariae is cleaned dried and crushed；The tender tips of bamboo shoot are cleaned, controls water purification, be cut into particle；Semen arachidis hypogaeae is gone
Fall shell, roguing, crush；Auricularia roguing, clean, steep raising, be cut into particle；In proportion by the Carnis Sus domestica processing, powder of Radix Puerariae, Radix Crotalariae szemoensis
Point, Auricularia, Semen arachidis hypogaeae are put in container, and add flavouring agent and appropriate water, modulate saline taste, sweet taste, pungent, sweet saline taste, sweet
At least one of pungent, salty pungent, fresh saline taste, fragrant spicy taste；Coloclysis, ligation, steaming and decocting, extension dries in the air, packaging and storage.
The present invention a kind of health care ham sausage and preparation method thereof, scientific formulation, rationally, nutrition is rich for meat and vegetables collocation
Richness, have in good taste, be of high nutritive value, eating mouth feel is unique, and easy to digest, variety design is various, belongs to high protein, low fat, many
Fibre plant based food, sutable for men, women, and children, multiple occasion food such as suitable family, hotel, restaurant, tourism, leisure, outing picnic
With.
With reference to embodiments to the detailed description of the invention.
Specific embodiment
Embodiment 1
High dose is by weight every part in terms of 1kg
It is made up of Carnis Sus domestica 55kg, powder of Radix Puerariae 45kg, tender tips of bamboo shoot 20kg, Auricularia 15kg, Semen arachidis hypogaeae 10kg, flavouring agent 5kg.Animal flesh
Remove fascia, clean, control net blood and slime, cut and mix meat paste.Powder of Radix Puerariae is cleaned, controls water purification, be cut into particle.Vegetable is cleaned, control
Water purification, is cut into particle.Dry nut is removed shell, roguing, crushes.Drysaltery roguing, clean, steep raising, be cut into particle.
In proportion the Carnis Sus domestica processing, powder of Radix Puerariae, the tender tips of bamboo shoot, Auricularia, Semen arachidis hypogaeae are put in container, and add flavouring agent and fit
The water of amount, modulates at least one of saline taste, sweet taste, pungent, sweet saline taste, sweet pungent, salty pungent, fresh saline taste, fragrant spicy taste.
Coloclysis, ligation, steaming and decocting, extension dries in the air, packaging and storage.
Embodiment 2
Low dosage is by weight every part in terms of 1kg
It is made up of Carnis Sus domestica 35kg, powder of Radix Puerariae 30kg, tender tips of bamboo shoot 10kg, Auricularia 8kg, Semen arachidis hypogaeae 5kg, flavouring agent 3kg.Animal flesh is removed
Fascia, cleans, and controls net blood and slime, cuts and mix meat paste.Powder of Radix Puerariae is cleaned, controls water purification, be cut into particle.Vegetable is cleaned, controls water purification,
It is cut into particle.Dry nut is removed shell, roguing, crushes.Drysaltery roguing, clean, steep raising, be cut into particle.
In proportion the Carnis Sus domestica processing, powder of Radix Puerariae, the tender tips of bamboo shoot, Auricularia, Semen arachidis hypogaeae are put in container, and add flavouring agent and fit
The water of amount, modulates at least one of saline taste, sweet taste, pungent, sweet saline taste, sweet pungent, salty pungent, fresh saline taste, fragrant spicy taste.
Coloclysis, ligation, steaming and decocting, extension dries in the air, packaging and storage.
Embodiment 3
Median dose is by weight every part in terms of 1kg
It is made up of Carnis Sus domestica 40kg, powder of Radix Puerariae 35kg, tender tips of bamboo shoot 15kg, Auricularia 10kg, Semen arachidis hypogaeae 8kg, flavouring agent 4g.Animal flesh is removed
Fascia, cleans, and controls net blood and slime, cuts and mix meat paste.Powder of Radix Puerariae is cleaned, controls water purification, be cut into particle.Vegetable is cleaned, controls water purification,
It is cut into particle.Dry nut is removed shell, roguing, crushes.Drysaltery roguing, clean, steep raising, be cut into particle.
In proportion the Carnis Sus domestica processing, powder of Radix Puerariae, the tender tips of bamboo shoot, Auricularia, Semen arachidis hypogaeae are put in container, and add flavouring agent and fit
The water of amount, modulates at least one of saline taste, sweet taste, pungent, sweet saline taste, sweet pungent, salty pungent, fresh saline taste, fragrant spicy taste.
Coloclysis, ligation, steaming and decocting, extension dries in the air, packaging and storage.
The above, be only presently preferred embodiments of the present invention, and not the present invention is made with any pro forma restriction, all
It is any simple modification, equivalent variations and modification above example made according to the technical spirit of the present invention, all still fall within
In the range of technical solution of the present invention.
Claims (3)
1. a kind of health care ham sausage and preparation method thereof, is characterized in that by Carnis Sus domestica 35-55 part, powder of Radix Puerariae 30-45 part, the tender tips of bamboo shoot
10-20 part, Auricularia 8-15 part, Semen arachidis hypogaeae 5-10 part, flavouring agent 3-5 part composition.
2. a kind of health care ham sausage and preparation method thereof, it is characterized in that flavouring agent select Sal, sucrose, Fructus Capsici powder, anise,
In Radix orixae japonicae, Pericarpium Zanthoxyli, Flos Caryophylli, Fructus Foeniculi, Fructus Amomi, Rhizoma Alpiniae Officinarum one or more, modulate saline taste, sweet taste, pungent, sweet saline taste,
Sweet pungent, salty pungent, fresh saline taste, fragrant spicy.
3. a kind of health care ham sausage and preparation method thereof, is characterized in that：Carnis Sus domestica is removed fascia, cleans, control net blood and slime, cut
Mix meat paste；Radix Puerariae is cleaned dried and crushed；The tender tips of bamboo shoot are cleaned, controls water purification, be cut into particle；Semen arachidis hypogaeae is removed shell, roguing, breaks
Broken；Auricularia roguing, clean, steep raising, be cut into particle；In proportion the Carnis Sus domestica processing, powder of Radix Puerariae, the tender tips of bamboo shoot, Auricularia, Semen arachidis hypogaeae are put
Enter in container, and add flavouring agent and appropriate water, modulate saline taste, sweet taste, pungent, sweet saline taste, sweet pungent, salty pungent, fresh
At least one of saline taste, fragrant spicy taste；Coloclysis, ligation, steaming and decocting, extension dries in the air, packaging and storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610823890.5A CN106387691A (en) | 2016-09-17 | 2016-09-17 | Ham sausages having health-care function and making method of ham sausages |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610823890.5A CN106387691A (en) | 2016-09-17 | 2016-09-17 | Ham sausages having health-care function and making method of ham sausages |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106387691A true CN106387691A (en) | 2017-02-15 |
Family
ID=57996416
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610823890.5A Pending CN106387691A (en) | 2016-09-17 | 2016-09-17 | Ham sausages having health-care function and making method of ham sausages |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106387691A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101467702A (en) * | 2007-12-28 | 2009-07-01 | 天津市中英保健食品有限公司 | Assorted ham sausage and production method |
-
2016
- 2016-09-17 CN CN201610823890.5A patent/CN106387691A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101467702A (en) * | 2007-12-28 | 2009-07-01 | 天津市中英保健食品有限公司 | Assorted ham sausage and production method |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170215 |
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| WD01 | Invention patent application deemed withdrawn after publication |